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© 2019 by JeffThe420Chef

Oreo Heath Bar Canna-Cookie Butter Brownies

March 9, 2016

 

Number of servings: 24

 

Preparation time: 15 minutes plus 45 minutes for frosting

Cooking time: 35 to 40 minutes

Idle time: 30 minutes

 

Approximate THC per Serving*

10%: 3.8 milligrams

15%: 5.6 milligrams

20%: 7.7 milligrams

 

 

INGREDIENTS

 

- Cooking spray (I prefer butter-flavored)

- 3 sticks grass-fed butter, melted

- 1 stick JeffThe420Chef creamy canna-butter, melted

- 3 cups raw cane sugar

- 1 tablespoon vanilla extract

- 2 tablespoons coffee

- 4 Large eggs, lightly beaten

- 1½ cups all-purpose flour

- 1 cup unsweetened cocoa powder

- 1 teaspoon salt

- 1 cup semisweet chocolate chips

- 24 Oreo cookies

- ½ cup roasted and glazed pecans, crushed

- 1 cup Speculoos cookie butter

- 1½ cup melting chocolate—2 colors (1 cup for base color and ½ cup for deco-

  drizzle)

- Paramount Crystals (you can get these at Michaels or online. They help make a 

  smoother melted chocolate)

- 4 Heath Bars or similar, crumbled into pieces

 

STEPS

1. Preheat oven to 340ºF. Lightly grease a 9-by-13-inch brownie pan.

2. Separate Oreos and place the half without the cream on bottom of the brownie 

    pan (you can create 12 double-stuffed Oreos with the cream halves to enjoy 

    later).

3. Combine the melted butter, melted canna-butter, sugar, vanilla and coffee in a 

    large bowl. Beat in the eggs, one at a time, mixing well after each, until 

    thoroughly blended.

4. Using a flour sifter, sift the flour, cocoa powder, and salt into a separate bowl. 

    (It’s important to actually sift these ingredients instead of just tossing them 

    together in a bowl.)

5. Gradually stir the dry mixture into the butter mixture until blended. Add the 

    chocolate chips and pecans. Spread the batter evenly into the prepared baking 

    pan on top of the Oreo halves. Bake 35 to 40 minutes, until a toothpick inserted 

    into the center of one or two of the middle brownies comes out clean. Remove, 

    and cool the pan on a wire rack before releasing the brownies.

6. Cut into 24 equal pieces. Spread a layer of Speculoos cookie butter on top of 

    each brownie and refrigerate  uncovered for 30 minutes.

7. In a medium Pyrex bowl, melt the chocolate for your base color with a pinch of 

    Paramount Crystals for 20 seconds in the microwave. Stir well. Microwave again 

    for 10 seconds. Stir briskly until smooth and creamy.

8. Insert a small fork into the side or bottom of a brownie. Dip the brownie in the 

    chocolate, and use a small spatula to ensure that it’s evenly coated. Set the 

    coated brownie on parchment paper. Repeat this process with the remaining 

    brownies.

9. Sprinkle Heath Bar crumbles on the brownies while the chocolate is still warm.

10. In a clean bowl, melt the chocolate for your decorative color with a pinch of 

      Paramount Crystals for 20 seconds in the microwave. Stir well. Microwave again 

      for 10 seconds. Stir briskly until smooth and creamy. Swizzle melted decorative 

      chocolate over brownies and voilà!.

 

*Approximate dose per serving is based on infusing 5 grams of cured/dried/decarbed cannabis 

into 1⅓ sticks of butter.

 

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